Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Choux pastry
Cheese cream
To fill the gougères
How it's done
Choux pastry
Heat the butter in a pan. Add the garlic, sauté for approx. 3 mins. Pour in the water, season, bring to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Using the whisk on a mixer, gradually mix in the eggs; the dough should be soft but not runny. Stir in the cheese.
Gougères
Spoon the dough into a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe 26 blobs (approx. 4 cm) onto a baking tray lined with baking paper, ensuring they are well spaced out.
To bake/dry
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Do not open the oven during baking! Switch the oven off and leave the gougères to dry for approx. 15 mins. with the door slightly ajar. Remove from the oven, leave to cool on a rack.
Cheese cream
Place the cheese in a bowl. Warm the cream in a pan, pour it over the cheese, whisk until the cheese has melted, allow to cool slightly. Season the whipped cream, carefully fold in.
To fill the gougères
Transfer the cheese cream to a disposable piping bag, cut off the tip (approx. 1 cm). Slice the gougères crosswise, pipe ¾ of the mixture onto the bottom half. Top with ¾ of the micro greens, cover with the top half. Pipe the remainder of the cheese cream on top of the gougères, garnish with the micro greens.
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